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Sunday, January 23, 2011

Mexican Rice

This is SO easy and very good. Browning the rice first gives it a nice texture and nutty flavor. I added diced chicken one night to make a whole meal.

Brown 1 cup raw rice in 3 T oil until golden brown
Add ½ cup onions and ½ cup bell pepper-green, and/or red, 1 clove garlic minced
Add ½ can diced tomatoes and ½ the juice or 1 whole fresh tomato diced
Sauté until onions are clear-stirring to keep rice from burning
add 1 can chicken broth, salt and pepper and a dab of chili powder
cover and simmer until rice is done and liquid absorbed—about 20 min

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